A novel consortium of Lactobacillus rhamnosus and Streptococcus thermophilus for increased access to functional fermented foods

Table 1 Potential interactions between S. thermophilus and Lactobacillus species

Classical yoghurt consortium			Novel consortium
Compound	S. thermophilus	L. bulgaricus	Compound	S. thermophilus C106	L. rhamnosus yoba 2012
Amino acids	Consumes	Provides	Folic acid	Provides	Consumes
Carbon dioxide	Provides	Consumes	Galactose	Provides	Consumes
Fatty acids	Provides	Consumes	Glycerol	Provides	Consumes
Folic acid	Provides	Consumes	Peptides	Provides	Consumes
Formic acid	Provides	Consumes	Succinate	Provides	Consumes
Ornithine	Provides	Consumes	Xanthine/Guanine	Provides	Consumes
Peptides	Consumes	Provides
Putrescine	Consumes	Provides
Pyruvatic acid	Provides	Consumes

Metabolic interactions include those in the classical yoghurt consortium of L. bulgaricus and S. thermophilus and between S.thermophilus C106 and Lactobacillus rhamnosus yoba 2012

ISSN: 1475-2859